Homemade Lemon Cheesecake Ice Cream

 

 

Homemade Lemon Cheesecake Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

1 teaspoon vanilla extract

8 oz cream cheese, softened

¼ cup fresh lemon juice

2 tablespoons lemon zest

Directions:

In a large mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest until smooth and creamy.

Pour the mixture into an ice cream maker and churn for 25-30 minutes, or until it reaches a soft-serve consistency.

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.

Notes:

For a tangier flavor, increase the amount of lemon juice and zest.

Top with crushed graham crackers for a cheesecake-inspired crunch before serving.